Easy Crescent Taco Bake
- Active Time 25m
- Total Time 1h
Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.
- 1 can (8 ounces) Pillsbury® refrigerated crescent dinner rolls
- 1 pound lean (at least 80 percent) ground beef
- 3/4 cup Old El Paso® Thick 'n Chunky salsa
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-ounce package)
- 1 cup shredded cheddar cheese (4 ounces)
- Shredded lettuce, as desired
- Diced tomato, as desired
Preheat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in an ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
In a 10-inch skillet, cook the beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in the salsa and taco seasoning mix; simmer 5 minutes. Spoon the meat mixture in the crust-lined pan; sprinkle with cheese.
Bake 20 to 25 minutes or until the crust is deep golden brown and the cheese is melted. Serve topped with lettuce and tomato.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
nutrition information per serving
370 calories; 23g total fat; 65mg cholesterol; 960mg sodium; 20g carbohydrates; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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